Eggnog Tres Leches Sheet Cake with Nutmeg Whipped Cream

Soft Cinnamon Eggnog Cake soaked with Eggnog and Sweetened Condensed Milk, topped with Nutmeg Spiced Whipped Cream – my Eggnog Tres Leches Cake with Nutmeg Whipped Cream is sure to be an instant Holiday classic.

You’re going to LOVE this one! My deliciously moist eggnog tres leches sheet cake with nutmeg whipped cream is Christmas perfection and will absolutely steal the show at your next holiday gathering. Gorgeous cinnamon nutmeg cake soaked in sweetened condensed milk & eggnog, and topped with Nutmeg Whipped Cream, this cake is everything I dreamed it would be, and I can’t wait for you to try it!

Is it a poke cake or tres leches cake?

It’s kind of both! With a tres leches cake you typically have three different milk soaks for your cake. This one only has two (eggnog and sweetened condensed milk), so technically we aren’t “tres” for our leches, if you know what I mean. The Poke Cake refers to how we get the liquid to soak into the cake – we poke the cake with the back of a wooden spoon, skewer, or anything else to make holes all over the top of the cake. So however you call it, it’s still going to taste absolutely delicious. We’re going to stick with Eggnog Tres Leches cake with Nutmeg Whipped Cream for our cake today! I used some of my Eggnog cake as a base and went from there.

How to make the Cinnamon Eggnog Cake Layer

The base of this cake is a delicious cinnamon eggnog cake layer, and then we continue to build the eggnog flavors upon it with the soak and the whipped cream.

Here’s the ingredients you’ll need for the cake base, which can be made into cake layers (6″& 8″) or even 24 cupcakes:

• Sour Cream
• Eggnog
• Egg Whites
• Vegetable Oil
• Vanilla
• Cinnamon
• Nutmeg
• White Cake Mix (I used Duncan Hines White Mix)

Mix everything, except for the cake mix, in a large bowl with a whisk, then sift in the cake mix. Gently stir to combine, then spread out onto a greased sheet cake (or 9×13 like I did here). Bake, then let cool completely before adding on the soak and whipped cream.

How to make the soak for the cake

For the soak, all you’ll need will be sweetened condensed milk and eggnog. After the cake finishes baking and cools completely, use something to create small holes all over the surface of the cake. Don’t make them too close together or else the cake will turn to mush. Also, make sure to not make them too far apart. You want to maybe do a little under an inch between each hole.

For the sweetened condensed milk, I warmed it (in a separate bowl, not the can) in the microwave for about 30 seconds so that it’s not too thick for pouring. Pour it over the cake after making the holes.

Next, pour on the eggnog. Use an offset icing spatula to smear the liquid into the holes. Cover with plastic wrap, then let it soak for about 30 minutes in the fridge.

You’re now ready for the whipped cream!

How to make homemade nutmeg whipped cream

Homemade whipped cream is absolutely divine! If you’ve never made it from scratch before, it truly is simple and tastes absolutely incredible. Adding in a touch of nutmeg really does echo that true eggnog flavor on top without being overbearing. You’ll need a few simple ingredients to make the magic happen.

• Heavy Whipping Cream
• Vanilla
• Powdered Sugar
• Nutmeg & Cinnamon

With your metal bowl and whisk (you can pre-chill them if you’d like to in the freezer for 5 minutes beforehand), start on low speed with the heavy whipping cream. SLOWLY go from low speed, wait a minute, then medium speed, wait a little bit more, then higher speed until you eventually achieve stiff peaks. The key is to do it gradually. If you just jump into high speed, your whipped cream will have a more curdled look to it, and won’t whip up properly.

Add in the vanilla, powdered sugar, and spices. Whip up again for 15 seconds until the powdered sugar is incorporated. Scoop the nutmeg whipped cream onto the cake and slather around with a spoon or offset icing spatula. Top with garnishes.

Garnishes?

You don’t need to have them, but it sure makes for a pretty cake! If you’re adding them on, I would hold off until right before you put the cake out for serving. The star of anise has a licorice flavor, so unless you’re into that, you might end up with a bit of a licorice-taste thing happening with your cake.

How to store this cake? How long is it good for?

Keep it chilled in the fridge, covered. The longer it sits, the more gooey it gets. So this cake should be eaten within a few days of making it, I would say.

Here’s a video of the process:

That’s it! I hope you enjoy this NEW cake recipe, along with the other 9 I’m sharing for my “10 Sheet Cakes for Christmas” series I’m working on for you. Stay tuned for the others, you’re not going to want to miss any of them!

As always, I’d love to see what you’re baking! Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can join in on all the fun. 🙂

Happy Baking!

xo, Mandy